With practice and training, Chef Bruce Wieszala has mastered the ability to utilize an entire hog so as not to waste a single scrap. Using Italian, French, and American butchery techniques, he is able to yield the most desired cuts. Additionally, he deftly applies charcuterie techniques by smoking, curing, and otherwise preserving raw pork in order to create delicious items such as sausage, capicola, guanciale, porchetta di testa, bacon, and more.

This unique workshop will begin at 5:30 p.m. with delicious snacks and a cash bar furnished by Bistro Europa. The butchery demonstration will commence at 6pm, where Chef Wieszala will illustrate the step-by-step breaking down of an entire heritage breed hog from Lockport’s T-Meadow Farms, followed by recipe demonstrations for half a dozen preservation methods. Samples will be supplied by Spar’s European Sausage Shop. Guests will receive a recipe and resources booklet.

Artisan Kitchens & Baths features a fully-outfitted state-of-the-art kitchen and a dozen overhead flat screen monitors, insuring a good view from every seat in the house.

Similar events have been held around the country in progressive cities such as San Francisco, Chicago, and New York. Now we have the chance to see a Buffalo chef demonstrate this disappearing art using a pasture-raised heritage breed hog from our own backyard. Don’t miss this singular opportunity!

Chef Bruce Wieszala is a Buffalo native who returned home a few years ago after spending a decade in Atlanta. There he worked in the kitchens of that city’s best dining destinations including Emeril’s, the James Beard award winning JOEL, Woodfire Grill, the 5-star Mobile-rated Seeger’s and Restaurant Eugene. During his time in the south he had the opportunity to compete on Iron Chef America as a sous to challenger Chef Linton Hopkins. He also appeared on the Food Network’s Good Eats, hosted by Alton Brown.

Since returning to Buffalo Wieszala has worked in several area restaurants, most notably as the executive chef at the former Verbena, and now in the kitchen of the promising Bistro Europa.

Regardless of his position, Wieszala’s commitment to sourcing food from local farmers has been a trademark of his passionate cooking style. His skill as a chef/butcher has led him to teach several butchery workshops at culinary schools and chef conferences around the region. On his recent trip to Italy he worked beside the world’s most famous butcher, Dario Cecchini.

With the increasing popularity of homesteading, eating local, artisanal food, and food preparations, this is the perfect time for Chef Wieszala to share his knowledge and insight with us—the homecooks, chefs, culinary students, and foodies of WNY.

Artisan Kitchens and Baths is pround to be sponsoring the half hour program: Come Dine with Me – WNY! This weekly half-hour show takes viewers behind-the-scenes of local restaurants and is hosted by restaurateur Russell Salvatore and co-hosted by Jan Ferington. Beginning April 3rd, the program airs Sunday evenings at 10:30 on CW23 WNLO.

The mission of “Come Dine with Me – WNY!” is twofold. Firstly, its goal is to promote local restaurants and encourage viewers to choose those establishments when dining out. Secondly, it is to share recipes and techniques with viewers to improve their at-home dining experience.

The show features four local celebrity chefs; Marco Sciortino (Marco’s), Krista Van Wagner (Curly’s), Tucker Curtin (The Steer, Lake Effect Diner and Dug’s Dive) and Art Christy (Frontier Catering). Each chef has an engaging personality that easily wins over our television audience said executive producer, Michael Fantaske. “And each chef is qualified and comfortable working side by side with other local chefs from some of the areas finest restaurants who are part of the series” he added.

Western New York is home to more great restaurants at the best value for the dollar, than any other part of the country. “Come Dine with Me – WNY” is a real opportunity to promote the area by capitalizing on that unique strength.

Each episode will showcase local restaurants, take video tours and highlight recipes and techniques in the show’s studio kitchen located here at Artisan Kitchen’s and Baths at 200 Amherst St. in Buffalo, NY. Central to each episode is our “Home Invasion” segment in which our celebrity chefs invade a different residence each week and get to prepare dinner side by side with the home owners.

“Western New York has so many wonderful restaurants. Unfortunately, many of us drive right by those places on our way to a national chain for dinner. This show gives viewers an opportunity to get to know the best of what’s available locally,” said Salvatore, host of the show.